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Medley of vegetables with brown rice

Prep 10 min - Cook 40-60 min / Photographer - Janet Zenari / Serves 6-8 / LoadingBookmark / Print /
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We have used brown rice in this dish and it can easily be adjusted to white rice.  Jam packed with vegetables, this really is low fuss.  You have 3 steps of preparation the sauce, the rice and the vegetables. If organised you can dramatically cut down on cooking time.  Time the cooking of the sauce and rice closely together, then in the last 10 minutes cook vegetables.  

Ingredients

  • 1 tablespoons olive oil
  • 1 onion – peeled, rinsed, diced finely
  • 1 garlic clove – peeled, rinsed, crushed
  • 420g / 15oz tin of tomatoes – pureed
  • 3 basil leaves – washed, finely sliced
  • 2 cups of brown rice – rinsed
  • 4 cups of water
  • 1 tablespoon olive oil
  • 1 zucchini – washed, quartered, diced
  • 1 red capsicum – washed, deseeded, diced
  • 1 head broccoli – washed, remove most of stems, separate to small pieces
  • 3 shallots – peeled, rinsed, sliced finely
  • 1/2 cup frozen peas – defrosted
  • 1/2 cup parsley – washed, sliced finely
  • 10 black olives – pitted, halved

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Directions

  1. Prepare all vegetables.
  2. Cook the tomato sauce
    In a small pot add 1 tablespoon olive oil and heat on medium. Add the onion and garlic cooking for 5 minutes. Add the blended tomatoes and bring to the boil on high heat. Cover and reduce to simmer on low heat for 30 minutes. Set aside.
  3. Cook the rice
    In a large pot add the rice and 4 cups of water bring to the boil on high heat. Reduce to simmer on low heat covered for 30 minutes. Remove from heat and rest for 10 minutes covered. Set aside.
  4. Cook the vegetables
    In a medium frying pan add 1 tablespoon olive oil and heat on medium.  Add zucchini, capsicum and broccoli cook 5 minutes, stirring occasionally.  Add shallots and peas for a further 5 minutes.  Set aside.
  5. In a large serving bowl add the cooked rice, tomato sauce, vegetables, parsley and olives.  Mix well and serve.

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